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Rice Pilaf with Shrimp

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Rice Pilaf with Shrimp

INGREDIENTS

  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
  • 1/3 cup chopped shallots
  • 1/4 cup finely chopped prosciutto (about 2 ounces)
  • 3/4 cup fine egg noodles, broken up into small pieces
  • 3/4 cup instant brown rice
  • 1/4 cup dry white wine
  • 1 cup frozen baby lima beans or edamame
  • 1 1/2 cups reduced-sodium chicken broth
  • 1 pound peeled and deveined raw shrimp
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh dill, plus more for garnish
  • Freshly ground pepper to taste

DIRECTIONS

Heat 1 tablespoon oil in a large skillet over medium heat. Add shallots and prosciutto and cook, stirring often, until the shallots are translucent, about 2 minutes. Add noodles and rice and cook, stirring often, until the noodles begin to brown, about 3 minutes. Add wine and cook, stirring constantly, until it has evaporated, 30 seconds to 1 minute. Add lima beans (or edamame) and broth and bring to a boil. Reduce heat to maintain a gentle simmer; cover and cook for 10 minutes.
Meanwhile, toss shrimp with the remaining 1 teaspoon oil in a medium bowl. Add lemon juice and toss to coat.
Scatter the shrimp in an even layer over the pilaf; drizzle any remaining lemon juice over the shrimp. Cover and continue cooking until the shrimp are pink and firm, about 5 minutes more.
Remove from heat and let stand, covered, for 3 minutes. Stir in 1 tablespoon dill and season with pepper. Garnish with more dill, if desired.

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NUTRITION

Per serving:
353 calories
9 g fat
2 g sat
30 g carbohydrates
0 g total sugars
34 g protein
3 g fiber

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SmartPoints value : 8